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Just to update on my sauerkraut experiment. A few weeks ago, I tried a home-made sauerkraut recipe: sliced cabbage mixed with sea salt, then packed into a jar, closed with a lid and allowed to sit on my table for a week. The instructions said to put it into "cold storage" or the refrigerator after that time. I did it had been sitting in the frig for about 2 weeks. I tried it last night......
It was great! It wasn't too salty, it wasn't too sour. It was still crunchy and had a bit of sweetness that store bought sauerkraut doesn't have. I'll have to try making it again in the fall.
It was great! It wasn't too salty, it wasn't too sour. It was still crunchy and had a bit of sweetness that store bought sauerkraut doesn't have. I'll have to try making it again in the fall.